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Dinner recipe · from the recipe book

Creamy Turkey Pot Pie Casserole

Tender turkey, sweet carrots, peas and mushrooms bake in a silky thyme cream sauce under a crisp, golden Parmesan crumb topping.

Creamy Turkey Pot Pie Casserole

Ingredients

  • 1¾ lb750 gTurkey breast, boneless skinlesscut into 3/4-inch cubes
  • 3 tbsp40 gUnsalted butter
  • 1½ medium150 gYellow oniondiced
  • 3½ medium200 gCarrotssliced into coins
  • 3 stalks120 gCelerysliced
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 3 cloves9 gGarlicminced
  • ⅓ cup40 gAll-purpose flour
  • 2 cups480 gLow-sodium chicken broth
  • 1½ cups (350 ml)360 gMilk, 2%
  • 1¾ cups250 gGreen peas, frozen
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup50 gPlain dry breadcrumbs
  • ⅓ cup grated30 gGrated Parmesan
  • 2¼ tsp10 gOlive oil
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Heat the oven to 375°F (190°C).
  2. Melt the butter in a large oven-safe pot or deep skillet over medium heat. Add the onion, carrot and celery and cook 6 minutes, until starting to soften.
  3. Add the mushrooms and cook 5 minutes, until their liquid cooks off. Stir in the garlic and thyme for 30 seconds.
  4. Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth, then the milk, and simmer, stirring, until thickened, about 4 minutes. Season with the salt and pepper.
  5. Stir in the turkey and peas. If using leftover cooked turkey, add it here the same way; it only needs to heat through. Transfer to a 9x13-inch baking dish if your pan isn't oven-safe.
  6. Toss the breadcrumbs, Parmesan and olive oil together and scatter over the top.
  7. Bake 30 to 35 minutes, until bubbling, the topping is golden and the turkey reaches 165°F (74°C) in the center of the thickest pieces.
  8. Rest 10 minutes, then sprinkle with the parsley and serve.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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